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Easy Shakshuka Recipe

Quick and Easy SHAKSHUKA! Rich, warm spiced tomato sauce with poached eggs, topped with feta, olives and parsley!
Prep Time8 minutes
Cook Time16 minutes
Course: Breakfast
Cuisine: Mediterranean
Keyword: shakshuka
Servings: 5 servings
Author: Silvia Ribas


  • Skillet


  • 28 oz can chopped tomatos in sauce
  • 5 eggs
  • 2 tbsp olive oil
  • 1 small shallot, chopped
  • 1 whole red bell pepper, chopped
  • 3 cloves garlic, minced


  • 2 tsp each, ground coriander and smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 pinch salt and ground black pepper, to taste


  • 1 Handful fresh cilantro or parsley
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup pitted kalamata olives


  • Heat oil in a medium cast-iron skillet. Add in shallots and red bell pepper. Sauté until onion is translucent and peppers have softened. Then add garlic and stir.
  • Add in spices and stir. Sauté for another minute.
  • Add can of tomatoes with sauce and stir. Turn down the heat and cover. Allow this to cook and sauce to heat up uniformly for 3-5 minutes.
  • Make five indentations in the sauce and crack an egg on each opening. Make sure the heat is turned down low. Cover and let this simmer for 4-5 minutes or until the egg white is no longer translucent and there is a film over the yolk. The eggs should still look soft and if you poke the yolk with a fork, it should be runny. Cook for longer if you don't like soft eggs.
  • Remove from heat. Top with feta, olives and garnish with fresh cilantro or parsley. Serve in skillet with a side of pita or toast.